SAUSAGE QUESTION!!!

[Boar]

ive  got a owens kit of fresh brauts. i shoulda wrote it down what it did last time. but recolection has always been a rieny way. for 25 lb batch, ive used 5 cups an 5 cups powderd milk. ive always done this for smoked sausage, a binder agent. but for fresh would i be better off following the actual direction..

[glenn57]

 However you do it I must test it for approval!!!

Some time down the road I'm gonna wanna watch and help someone make all this stuff. I'd feel more comfortable trying it myself then.

[mike89]

I would think depending on how lean/fatty your sausage is would say what you could do.  RH should have a better answer.

[Boar]

its a braut, and i like brauts a little fattier. im using 12lbs pork 7 lbs bear. and the rest beef.

[LPS]

Sounds like a great meat combo.  RH uses 1 cup of milk powder for each 5 lbs I think.  And I think he uses it in everything.   I do now. 

[mike89]

yup I agree, but if I remember right, it's still how much fat is in it.  I think I'd do it though.  RH knows his stuff!!

[Bobberineyes]

The meat combo reminds me of a great fatty. Roll one up boar!!!

[mike89]

The meat combo reminds me of a great fatty. Roll one up boar!!!

[Boar]

yup i use it in all my sausage also. this is fresh not smomed. i thi k i did the same as any other.  see the reile calls for just 2 cups of water in the 2t lb batch. but reiny and ive also per 25lb batch use 1 cup powder milk to 1 cup water per t lbs of meat, on smomed sausage. this fresh sausage, not cooked. so was wondering on a different approach.

[Boar]

sorry boys, my rolling up fatties are long gone....dang randoms.

although ive done what u really are insinuati g. delicious stuff.

[Reinhard]

I'm going to be making 25 lbs.  of apple brats soon.  I'll be using mostly pork butt, but also beef added.  Fresh also.  I will be using one cup of powdered milk per 5 pounds just like smoked and 6 cups water.  The powdered milk will absorb and retain the moisture and reduce shrinkage.  Sounds like you will have some tasty brats Boar.  good luck.

[Boar]

thank you sensa reiny, hope my last post wasnt to hard to decipher, cause even i had trouble reading what i said. lol

[Reinhard]

No problem, I understood it ok.  good luck.

[Gunner55]

Me too. We're all getting used to it Boar.

[Rebel SS]

Too bad he wasn't around in WWII...that stuff woulda put the Navajo code talkers to shame. 

[Boar]

lol!  these are garlic parnasian brauts. thinking on adding jalapeno and blue cheese.

[Reinhard]

Why not add them.  I add stuff all the time.  good luck.

[Boar]

oh yeah, sometimes i lime things the way they are, or i add. given my mood.